1. Munch on Fresh Carrots
Fresh carrots are always a healthier choice than a canned variety. Frozen carrots still have their nutrients in tact and are an acceptable alternative to fresh. Carrots are rich in beta-carotene, which is a powerful antioxidant. Buy carrots from your local farmer's market for the freshest, strongest flavor. Eat carrots raw or roasted a little bit with a spritz of olive oil. Roasting carrots helps the beta-carotene become more easily digestible.
2. The Sweetest of Potatoes
Sweet potatoes, with their brightly colored flesh and sweet flavor, are rich in beta-carotene and calcium. They also contain healthy doses of vitamins A and B6. A baked sweet potato is great for boosting your energy and keeping your heart healthy. Steam and mash chunks of sweet potatoes for a tasty side dish that tastes more like dessert than a healthy vegetable. Just remember to steer clear of the extras that often get tossed onto sweet potatoes like butter, brown sugar and marshmallows.
3. Parsnips for Better Digestion
Add diced parsnips or a parsnip puree to a hearty stew to add almost a quarter of your daily recommended allowance of fiber to the meal. Parsnips are loaded with calcium, Vitamin A and potassium. They also contain natural sugars for a healthy energy boost. Roast them with some fresh herbs and drizzle them with honey for a sweet treat.
4. Tasty Turnips Prepared in Various Ways
Turnips are a beautiful round-root vegetable with white flesh and a purple skin. High in vitamins A and C, carbohydrates and calcium, turnips are low-fat vegetables that roast nicely with a drizzle of olive oil and a sprinkle of fresh rosemary or tarragon. Try shredding a turnip to serve over a green salad or cut into small chunks to cook into a stew. Pick smaller turnips at the start of the season for a milder taste than the later season, larger turnips.
5. Plain Old Potatoes Provide Numerous Health Benefits
Regular white potatoes are so versatile and healthy, so long as you are vigilant in how you prepare them. The powerful nutrients, including potassium, vitamin C, vitamin A and iron are located just under the skin of a potato, so always keep the skin on when you can. Scrub the skin well to clean, then roast, bake or steam your potato. There are several varieties of potatoes with slightly different tastes and textures. Some are more suitable for boiling, while others do better as a baked potato. Top your baked potato with fat-free sour cream, fresh broccoli and a dash of fresh dill. If mashed potatoes are one of your favorite comfort foods, keep them healthy by omitting the butter and cream, using skim milk and fresh herbs to season your potatoes instead.
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